Total Time: 1.5
Yield: about 5 32-ounce jars
- 10 pounds ripe plum tomatoes
- 1 cup fresh basil leaves, plus 2 to 3 extra leaves for each jar of sauce
- 1/4 cup kosher or sea salt
Instructions:Wash the tomatoes. Cut them lengthwise into quarters and squeeze out seeds and juice. Layer as many tomatoes as possible into sanitized 32-ounce (or smaller if you prefer) canning jars. (Place a basil leaf and a sprinkle of salt every fourth layer or so.) Seal well and process in boiling water 40 minutes.
For details on processing preserved foods, visit: uga.edu/nchfp